Sunday dinner, December 28

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This is an easy recipe to use some of your acorn or festival squash. It was posted in a Harmony Valley Farm newsletter.

Southwestern Stuffed Acorn Squash

2 acorn or festival squash
6-8 ounces bulk turkey sausage (I used spicy Italian)
1 small onion, chopped
½ medium red bell pepper, chopped
1 small clove garlic, minced
2 tsp chili powder
1 tsp ground cumin
1# can chopped tomatoes
1# can black beans, drained and rinsed
1/2 tsp salt
Several dashes hot red pepper sauce, to taste
¾ cup shredded cheddar or Swiss cheese

--Preheat oven to 375°F. Lightly coat a baking sheet with oil.
--Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut side
down on the prepared baking sheet. Bake until tender, about 45 minutes.
--Meanwhile, lightly coat a large skillet with oil; heat over medium heat. Add turkey
sausage, red pepper and onion and cook, stirring and breaking up with a wooden spoon, until lightly browned, and the peppers and onions are tender. Stir in garlic, chili powder and cumin, cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10-12 minutes.
--When the squash are tender, reduce oven temperature to 325°F. Fill the squash
halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake
until the filling is heated through and the cheese is melted, 8-10 minutes.

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